Photo: Dragne Marius
Corn Dip II
10 ingredients
20 min
15 servings
openrecipes
"This is a recipe my mother found a few years ago. Corn, cheese, and a little Mexican spice make this a dip to remember. I make it for any party I have and everyone loves it. At least one person will ask for the recipe upon leaving my house."
Estimated Nutrition (whole recipe, rough)
440
Calories
35g
Protein
18g
Fat
40g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 (11 ounce) cans Mexican-style corn, drained
- 1 cup mayonnaise
- 2 cups sour cream
- 1 bunch green onions, chopped
- 1/2 cup chopped fresh cilantro
- 1 pound Cheddar cheese, shredded
- 1 teaspoon fresh lime juice
- 1 teaspoon ground cumin
- 1 pinch cayenne pepper, or to taste
- 1 pinch salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes